London, England, United Kingdom
Capable, adaptable problem solver. I have extensive experience in many aspects of brewing and food production, particularly fermented beverages such as kombucha. I have been responsible for production management, quality control, R&D, NPD, process & plant design, equipment manufacture, commissioning etc. in several businesses, progressing quickly in seniority in each case. I work well under pressure, with a clear head and insistent optimism no matter the situation. Technically and scientifically minded, and practically skilled, I’m a self starter and autodidact, and will identify and resolve problems without instruction, however I am able. I’m personable and outgoing, and slot quickly into any team.
Head of production for a multi-award winning fermented food and drinks business. Multifaceted role, working across all areas of the business to facilitate growth whilst also advancing the quality and consistency of products and processes. Responsible for all aspects of manufacture of vegetable based ferments and water kefirs (25+ SKUs), strong focus on continuous R&D and NPD, all staffing and management of sales and production team, procurement, logistics etc. Procedural focus on future SALSA certification.
Freelance consultant focusing on the science and technology of fermented food and drink production. I offer a range of services, from R&D and NPD, process design and implementation, quality control, production planning, infrastructure etc. I have a particularly strong focus on all aspects of kombucha manufacture, along with other mixed culture fermentations such as kefir, water kefir etc. -I am currently working with two water kefir producers to facilitate greater understanding of their microbial culture, more control and efficiency in their processes, and the transition to larger scale production. - Aiding several kombucha manufacturers with the development of bespoke submerged fermentation systems, enabling faster production, higher production volumes, and greater product quality. - Working with several clients on NPD, with a focus on innovative product concepts.
Responsible for all aspects of manufacture in a 50HL/week kombucha brewery. Oversaw all purchasing, brewing, packaging and logistics operations, whilst maintaining previous engineering, QA and R&D duties. Liaised extensively with staff of investor Duvel Moortgat to facilitate smooth transition of all manufacture to a new facility in Belgium, and subsequent closure of London site. - Worked alongside Duvel Moortgat Research and Development team to explain kombucha production process, and develop it further suitable for new 400HL/week commercial facility - Took over complete management of site during the transition period, ultimately co-ordinating the removal of all infrastructure and vacation of premises.
Lead brewer, QC technician and engineer. Wide range of responsibilities, from physical brewing, product & process design and development, equipment manufacture and maintenance etc. Line managed a team of 3 brewers and 6 packaging staff producing 10,000 bottles a week. - Redesigned the entire kombucha production process from scratch, incorporating novel methods and technologies to produce a highly consistent, shelf stable product of <0.5% ABV - Reformulated products won multiple awards, including multi-star Great Taste Awards across all varieties - Designed and manufactured a unique submerged fermentation system, enabling the rapid production of large volumes of highly acidic, microbially dense kombucha ‘starter liquid’ - Sourced and installed a wide range of new equipment, including brite tanks and chilling system, bottling machinery, filtration systems, packaging machinery etc.